Wednesday June 14th 3:3o-5:30 pm

Garlic scapes can be used raw in salads and can also be used to cook as you would with normal garlic. If you like garlic flavor, scapes are an excellent addition to omelets or any cooked greens. The green garlic cloves have a much more mild flavor than their more developed counterparts; however, they are equally delicious. I have also included a breakfast casserole recipe that my family loves. It is a great way to work kale into your breakfast if you don’t drink smoothies.

As the summer gets underway, I would like to introduce myself and my fellow interns to you in the following weeks! My name is Olivia Herron and I am a second year Strategic Communication and Food Studies major. The food studies major is a new program being designed by the Institute for Food and is directly connected to the work being done on the farm. I was raised in Greenville, Ohio which is a very agricultural area and my grandparents are farmers. Seeing the impact of conventional agriculture on the health of my friends and family has sparked my interest in food policy. I hope working on the farm this summer will provide me with first hand experience, regarding how food policies impact small scale agriculture, which I can apply to my future endeavors.

I also wanted to take the time to apologize for the overabundance of cut loose lettuce in everyone’s boxes last week. We are working to understand how much of each produce is appropriate per member so please bare with us as we work out some kinks.

Here are some great recipes for your green garlic and scapes from our friend Aisha.

Green Garlic Salad Dressing

Ingredients

2 green garlic stalks

1⁄2 cups olive oil

1⁄4 cup white wine vinegar or champagne vinegar

1⁄2 teaspoon fine sea salt

1⁄4 teaspoon ground mustard

1⁄4 teaspoon ground black pepper

Directions

Trim and mince the green garlic stalks and include as much of the green stalk as possible.

Mix the minced green garlic, oil, vinegar, salt, mustard, and pepper in a small mixing bowl or

glass jar. Whisk together or cover jar and shake vigorously to combine.

Use the dressing within an hour or two.

Keep the dressing covered and chilled up to three days; be sure to bring it up to room

temperature before using it (the olive oil should be fully fluid).

NOTE

This dressing will pair nicely with a mixed salad including the bib lettuce and loose leaf lettuce.

I hope everyone enjoyed all of the produce from their first CSA box of the summer!

This week’s box will include:

Kohlrabi

Salad turnips aka butter turnips

Red Russian kale

Romaine lettuce

Green onions

Cut lettuce

and the option of cilantro

Again, your boxes will be available from 3:30-5:30 pm this Wednesday June 7th in the Cook Field parking lot. This week we have your official CSA boxes!

For those of you who aren’t familiar with kohlrabi, the raw leaves can be added to salads or cooked and eaten similarly to collard greens. The bulb can be cooked or eaten raw; it is tender and tastes like a more mild broccoli stem. A great kid friendly option would be to shred several bulbs, combine them with eggs and bread crumbs, and fry them in butter or cooking oil to form fritters.

Our Red Russian Kale is a gorgeous heirloom variety who’s stems will not cook down so be sure you are only using the leaf portion! The leaves are tender enough to use in salads. Kale is an excellent source of vitamin C, iron, vitamin A, calcium, magnesium, potassium, protein, carbohydrates and dietary fiber. Enjoy knowing you are getting many of you necessary daily vitamins.

If you are looking to learn a bit more about eating locally and what it takes to produce your own food I would highly recommend “Animal, Vegetable, Miracle” by Barbra Kingslover. The book includes some great seasonal recipes, one of which utilizes several of the vegetables included in this weeks box! If you would like to put your Romaine lettuce, cilantro, and green onions to good use these Asian Vegetable Rolls do just that.

Here Are a few recipes to try with this weeks vegetables courtesy of Aisha Fichtner and Dr. Beth Miller.

Roasted Kohlrabi

Serving size: 4

Ingredients

4 kohlrabi bulbs, peeled

1 tablespoon olive oil

1 clove garlic, minced

Salt and pepper to taste

1/3 cup grated parmesan cheese

Directions

Preheat oven to 450⁰F

Cut peeled kohlrabi into ¼ inch thick slices. Cut each of the slices in half.

Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in olive oil mixture to coat.

Spread kohlrabi in a single layer on a baking sheet.

Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.

Cinnamon kale crisps

Serving size: 8

Ingredients

12 large whole kale leaves

3 tablespoons olive oil

½ tablespoon sugar

½ tablespoon cinnamon

Directions

Preheat the oven to 390⁰F.

Rinse and dry the kale leaves before removing most of the stalk, leaving long, thin pieces of kale.

Toss the kale in the oil, then sprinkle with the sugar, cinnamon and ½ tablespoon of sea salt.

Arrange the leaves in a single layer on a couple of baking trays and bake for 5 minutes, until crisp.